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Picnic scrolls

  • PREP TIME: 45 min
  • COOK TIME: 30-35 min

These scrolls are a great portable food option, enjoy them at picnics, BBQs, parties, or as part of a packed lunch at school or work.  Be sure to organise a warm area for proofing the dough before starting this recipe, this will save time and so make a simple recipe, too easy! 

step 1

Place FATE mix, yeast, salt, xanthan gum, and bread improver into a mixing bowl. Stir to combine.

step 2

In a jug, combine oil, water, and Parisian.  Pour into the bowl with the dry ingredients.

step 3

Using electric beaters, mix 1-2min., until mixture comes together and forms a dough.  Using a small spatula, scrape any dough from beaters. 

step 4

Dust a clean workbench, with extra FATE.  Turn dough onto the dusted surface, knead gently 1-2 min., until a smooth ball is formed. Place dough back into the mixing bowl, cover with cling film so that dough is sitting in an airtight environment.  Cover with a tea towel, set aside in a warm place to proof; 30min (mixture should approx. double in size).   

step 5

Meanwhile, heat oven to 200°C., and line with baking paper, a greased, approx 20cm x 25cm, 4cm deep, baking tin. Place oil in a large frying pan, heat to high.  Stir-fry, onion 5min., until just starting to soften., reduce heat to low, simmer covered, stirring occasionally, 15min., until onion very soft and golden.  Set aside.

step 6

Place proofed dough onto a FATE dusted workbench.  Using a rolling pin, gently roll dough into a flat, 20cm x 30cm rectangle.  Spread evenly with tomato paste, basil, softened onion, and cheese.

step 7

Starting from the long end, roll up to enclose the filling. Glaze dough surface with extra oil. Cut into 12 even-sized slices.  Place scrolls into prepared tin; cut-side up.  Glaze surface with a little extra oil.

step 8

Bake 30-35min., until golden and scrolls sound hollow when tapped on the top. Serve warm or at room temperature.


Top Tips


  • Try incorporating sauteed capsicum or zucchini, instead of onion, into these scrolls. 


  • A range of low protein cheeses; parmesan, cheddar, and feta can be used when making these scrolls, different cheeses change the taste and so provide variety.  





Leftovers store well if kept in an airtight container for up to 2-3 days.



  • 2 ½ cups (350g) FATE Low Protein All Purpose Mix, plus extra for shaping
  • 1 sachet yeast (comes with FATE mix)
  • 1 tsp salt
  • 2 ½ tsp xanthan gum
  • 1 tsp bread improver (i.e., Wallaby brand)
  • 2 Tbsp vegetable oil
  • 1 cup warm water
  • 2-3 drops Parisian essence, optional
  • 1 Tbsp olive oil, plus extra for glazing
  • 3 large onions, thinly sliced
  • 3 Tbsp tomato paste
  • 2 tsp dried basil
  • 1 cup low protein shredded pizza cheese (i.e., Biocheese Pizza Shred)